It is elegant and traditional Kerala style fish molly recipe. Fish molly literally means fish stew. Easy and totally addictive.
Prepared with coconut milk and very low spiced flavour of masala and the flavour of the fish dominate the taste of the stew. Foreign culture influence this dish expecially Portughese.
Fish Molly is a preparation where fish is stewed in coconut milk and very low spiced flavor in masala is prepared, so that flavor of the fresh fish dominate the taste of the stew.
Prep time & Total time: 30 Minutes
I made Fish molly with Tilapia. It has Very soft flesh like karimeen(pearls spot fish). Tilapia is a fresh water fish, mainly inhabiting river, ponds, streams and lakes, less commonly in brakewater.
Very easy and totally addictive! The fish is stewed in coconut milk.
INGREDIENTS : For Marination :
4medium sized tilapia
Turmeric Powder : 1 tsp
1 tbsp veneger, 1 tsp ginger garlic paste,
Salt to taste
Wash and clean the fish. Then marinate with the above ingredients and set aside for half an hour.
4 green chili slitted, 2 large onion (thinly, sliced), 1 tomato sliced
I inch ginger thinly chopped, 6 garlic cloves thinly chopped, 1 tbsp black pepper powder, 1 tsp mustard seeds, 4 spring curry leaves, salt
1/2 cup 1st thick coconut extract milk
1 cup 2nd extract coconut milk, 1 cup 3rd extract coconut milk, 3 tbsp coconut oil.
Heat coconut oil in a pan and slightly fry marinated fish pieces on a medium heat and keep it aside.
Heat an earthen pot and pour required coconut oil. It will enhance the authentic taste.
Sputter the mustard seeds; add the ginger, garlic and saute for a minute.
Add the sliced onion, curry leaves, green chillies and saute till it becomes golden.
Add the tomatoes and saute for a while.
Add the pepper powder and simmer the heat.
Add 3rd extraction of coconut milk with salt and mix well.
Add the fried fish pieces carefully, close with a lid and cook the fish in simmered flame. When the fish is half done while frying we just need to cook for another couple of minutes.
Now pour the 2nd extract coconut milk and hold onto the sides of the pot and swirl it until the fish is well totally simmered in the gravy.
Let it cook slowly for sometime, pour the 1st extract thick coconut milk it on low fire again for a minute and gently swirl so that it gets mixed .
Remove the pot from the fire. Enjoy and serve with palappam, appam and chappathi.